Orange-Spiced Salmon with Spaghetti Squash
Ingredients
The squash
-
1
3-pound
spaghetti squash
-
2
tablespoons
brown sugar
-
1
orange
zested
-
½
teaspoon
kosher salt
-
½
teaspoon
freshly ground black pepper
The salmon
-
4
6-ounce
salmon fillets
-
1
teaspoon
five-spice powder
-
2
tablespoons
Dijon mustard
-
Instructions
- Preheat the oven to 450°F and prepare a baking sheet with aluminum foil.
- Cut the spaghetti squash in half, remove the seeds, and place it cut side down on the baking sheet with 1 cup of water.
- Bake the squash for 45 minutes, adding more water as needed until it's easily pierced with a fork.
- Allow the squash to cool, then use a fork to separate the strands into a bowl.
- Mix the brown sugar, orange zest, five-spice powder, kosher salt, and black pepper in a small bowl.
- Sprinkle half of the mixture over the squash and toss to combine, then transfer to a baking dish.
- Place the salmon fillets on top of the squash, spread with Dijon mustard, and sprinkle with the remaining brown sugar mixture.
- Bake for 15 minutes or until the salmon flakes easily with a fork, then garnish with cilantro before serving.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
25g
Sodium
300mg
Cholesterol
60mg
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